Hot Smoked Maple-chipotle Salmon Chowder

Recipe ingredients

• 4 Tbsp. (60 mL) unsalted butter*
• 2 Tbsp. (30 mL) all-purpose flour*
• 2 Tbsp. (30 mL) buckwheat flour
• 4 cups (1 litre) fish stock
• 4 Tbsp. (60 mL) 15% m.f. cream
• 5 oz. 150 g hot smoked maple-chipotle salmon, flaked
• 2 tsp. (10 mL) fresh lemon juice
• 1 cooked potato, diced (½-in./1-cm dice)
• Salt and freshly ground pepper to taste
• Garnish
• 4 Tbsp. (60 mL) sour cream
• 4 tsp. (20 mL) flying fish roe or lumpfish caviar
• 2 green onions, minced

Preparation

In a saucepan over low heat, melt butter and stir in both flours to make a roux.
Cook, stirring with a wooden spoon, for 4 – 5 minutes, but do not let roux brown.
Add fish stock in a thin stream, whisking all the while. Bring to a simmering boil over medium heat. Lower heat and simmer for 12 minutes.
Stir in cream, smoked salmon, lemon juice and potato and simmer for 2 minutes. Season to taste.
Serve in heated bowls. Set 1 tablespoon (15 mL) sour cream in the centre.
Top sour cream with 1 teaspoon (5 mL) flying fish roe and minced green onions.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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